Creamy Orzo with Roasted Asparagus and Parmesan

A creamy Orzo Pasta Recipe with garlic-roasted asparagus and tomatoes, plenty of Parmesan, butter, and Boursin cheese.

Creamy Orzo Pasta

This easy, customizable creamy orzo is comforting and full of flavor. Boursin cheese adds a silky, herbaceous richness and fresh grated Parmesan brings sharpness and depth. The garlic-roasted asparagus and tomatoes add bright, roasted notes and a pleasant texture contrast. The recipe serves 4–5 and can be doubled or halved as needed.

What is orzo?

Orzo is a short-cut pasta shaped like a grain of rice. It cooks similarly to other pasta and has a mild flavor that takes on sauces and cheeses well.

Is orzo the same as risotto?

No. Risotto is a creamy Italian rice dish usually made with Arborio rice and a slow, stirring method. Orzo is a pasta, but it can be used in place of Arborio rice in some recipes if you prefer a pasta-based version.

Ingredients

Simple ingredients deliver big flavor. Below is what you’ll need for this creamy orzo with roasted asparagus and tomatoes.

• Orzo pasta (about 8 oz)
• Vegetable or chicken broth (2 cups) — water can be substituted
• Asparagus (1 lb), trimmed
• Grape or small heirloom tomatoes (1 pint)
• Boursin cheese (Garlic & Fine Herbs, 1 box ~5.2 oz)
• Fresh basil, chopped (about 1/4 cup)
• Milk (1/2 cup) for the sauce
• Fresh garlic, minced (about 2 Tbsp)
• Freshly grated Parmesan (about 1/2 cup, plus more for serving)
• Butter (2 Tbsp)
• Olive oil, salt, and black pepper

How to cook the orzo

Cooking orzo is straightforward. Follow these steps for a creamy, well-seasoned result.

• Preheat oven to 350°F. Heat the broth in a medium pot until simmering.
• On a baking sheet, toss trimmed asparagus, tomatoes, and minced garlic with olive oil, salt, and pepper. Roast 20–22 minutes, until the asparagus is tender and tomatoes are blistered.
• Add the orzo to the simmering broth and cook 5–9 minutes (check package directions) until al dente and the liquid is absorbed.
• Remove the pot from heat and stir in butter, Boursin cheese, grated Parmesan, and milk until smooth and creamy. Season with salt and pepper to taste.
• Fold in the roasted asparagus and tomatoes, or arrange them on top of individual servings. Finish with extra Parmesan and chopped fresh basil.

Serving suggestions

This creamy orzo works well as a main course or as a side. Complement it with a simple salad or crusty bread for a full meal. Some ideas:

• Fresh green salad or mixed greens
• Crusty bread or soft French bread
• Garlic or herb focaccia

Printable recipe

Ingredients

• 1 pint grape tomatoes
• 1 lb asparagus, trimmed
• 2 Tbsp olive oil
• 2 Tbsp minced garlic
• Salt and pepper, to taste
• 2 cups vegetable or chicken broth
• 8 oz orzo pasta
• 2 Tbsp butter
• 1 (5.2 oz) box Boursin Garlic & Fine Herbs
• 1/2 cup fresh Parmesan, grated (plus more for serving)
• 1/2 cup milk
• 1/4 cup fresh basil, chopped

Instructions

Roast the asparagus and tomatoes

1. Preheat the oven to 350°F.
2. On a large baking pan, arrange the asparagus, tomatoes, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Bake 20–22 minutes, until asparagus is tender and tomatoes are blistered.

Cook the orzo

1. Bring the broth to a simmer in a medium pot. Add the orzo and cook according to package directions, about 5–9 minutes, until al dente and liquid is absorbed.
2. Remove from heat and stir in butter, Boursin, grated Parmesan, and milk until creamy and smooth. Adjust seasoning with salt and pepper.
3. Fold in the roasted asparagus and tomatoes or use them as a topping. Garnish with additional Parmesan and chopped basil before serving.

Notes

To reheat, add a few tablespoons of milk to the orzo, stir, and warm gently until heated through.

Nutrition (approx. per serving)

Calories: 402 kcal · Carbs: 56 g · Protein: 17 g · Fat: 13 g